This study investigated the volatile composition of coffee blends of different cup quality, roasted in an industrial-scale semi-fluidized bed roaster (SFBR) and in a lab-scale fluidized bed roaster (FBR), at three roasting speeds/profiles, to reach medium roast degree. Thirty volatile compounds were selectively investigated. Roasting the specialty coffee blend in both roasters produced lower concentrations of total volatile compounds, compared to the low cup quality blends. Higher concentrations of pyrazines and phenols were observed in low cup quality blends. In SFBR, quality and roasting speed affected all groups of compounds, including impact compounds such as 2,5-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-methoxyphenol and 4-ethyl-2-methoxyphenol. In FBR, only phenols were affected. The present results help explain why different roast profiles should be used for coffees with different cup quality for better sensory outcome and why blending should be performed after roasting of green seeds. They also show that results obtained in lab scale roasters are not necessarily reproduced in industry under the same settings.Lactic acid bacteria (LAB) have a long history of applications in the food industry for fermentation and preservation. This feature is due to their metabolic products that can improve the nutritional and sensory characteristics of foods as well as their antimicrobial compounds that contribute to extend the shelf life of food products. Some emerging technologies including pulsed electric fields (PEF), power ultrasound (US), high-pressure processing (HPP), ultraviolet (UV), and microwave (MW) have attracted great attention for their implementation in the food industry as mild processing technologies. They have the advantage of efficiently inactivating the microorganisms, along with maintaining the fresh attributes of the food products. When applied at a sub-lethal level, these technologies present the potential to enhance several processes, such as improved microbial growth and fermentation conditions, as well as modified metabolic properties of LAB. This review covers the characteristics of LAB and their applications in the food industry. It discusses the impacts of emerging technologies on these microorganisms, with a special focus on microbial inactivation, growth stimulation, and improvement of the beneficial features of LAB by emerging technologies.V. meridionale Swartz is an underutilized Andean Berry that has been linked to several health benefits potentially derived from its anti-inflammatory effects. This research aimed to evaluate the impact of Andean Berry Juice (ABJ) combined with Aspirin in the modulation of anti-inflammatory markers from LPS-stimulated RAW 264.7 macrophages. The chemical characterization of ABJ showed a high content of polyphenols, mainly gallic acid (659-75 μg/g) and cyanidin chloride (418.61 μg/mL). Compared to LPS-stimulated macrophages, ABJ, Aspirin, and its combination reduced NO and ROS production (3.26-42.55 and 17.59-65.68%, respectively). In comparison, the half inhibitory concentration of NO reduction (IC50) was found at 7.69% v/v (ABJ) and 24.48 mM (Aspirin). https://www.selleckchem.com/products/itacitinib-incb39110.html Compared to the pro-inflammatory control (LPS), ABJ reduced IL-1β, MCP-1, and GCSF; Aspirin decreased IL1R1, MCP-1, GMCSF, GCSF, and TNF-α; and the ABJ + Aspirin treatment reduced IL1R, GMCSF, and CXCL10. The in silico interaction of cytokines and the prediction of potential binding interactions suggested CCR1, CCR5, and NF-kB modulation. These results showed the anti-inflammatory potential of underutilized South American berries and their co-adjuvant effect with known drugs such as Aspirin in the resolution of inflammatory-derived conditions. This is the first report of the anti-inflammatory effects of V. meridionale Swartz juice in combination with Aspirin on LPS-challenged RAW 264.7 macrophages.An alternative use of shiitake stipes, usually treated as waste, was proposed for the production of a powder ingredient, rich in umami compounds, aiming its application in food. The extraction of umami compounds was optimized through the Response Surface Methodology (RSM), in order to obtain an extract with high umami taste intensity. From the optimized condition, a comparative analysis of shiitake stipes dehydration method was performed. Stipes were dehydrated by hot air drying (HD) and freeze drying (FD), submitted to extraction and the umami compounds in the extracts were compared. The comparative analysis showed that the 5' - nucleotides are more sensitive to prolonged heating, while the release of free amino acids (FAA) was favored by hot air drying. The HD samples extract showed higher Equivalent Umami Concentration (EUC). The spray drying of the HD samples extract allowed the production of a newly powder ingredient rich in umami compounds (Umami Ingredient) that can be applied in diverse food matrices. Due to the presence of umami compounds, Umami Ingredient can be a potential alternative to help in the process of sodium reduction by enhancing food flavor.Saturated solutions of calcium l-lactate in water or in deuterium oxide continuously dissolve calcium l-lactate by addition of solid sodium d-gluconate and become strongly supersaturated in calcium d-gluconate due to no or slow precipitation. The quantification of total dissolved calcium allied with the calcium complexes equilibrium constants allowed an ion speciation, which shows an initial non-thermal and spontaneous supersaturation of more than a factor of 50 at 25 °C only slowly decreasing after initiation of precipitation of calcium d-gluconate after a lag phase of several hours. A mathematical model is proposed, based on numerical solution of coupled differential equations of dynamics of l-lactate and d-gluconate exchange during the lag phase for precipitation and during precipitation. A slow exchange of l-lactate coordinated to calcium with d-gluconate is indicated with a time constant of 0.20 h-1 in water and of 0.15 h-1 in deuterium oxide and a kinetic deuterium/hydrogen isotope effect of 1.25. Such spontaneous non-thermal supersaturation and slow ligand exchange with a pseudo first order equilibration process with a half-life of 3.5 h in water for calcium hydroxycarboxylates can help to understand the higher calcium bioavailability from calcium hydroxycarboxylates compared to simple salts.